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Pre-heat the oven to 180°C Fan/200°C/Gas Mark 6.
Make the meatballs by mixing the pork mince, garlic granules, Chinese 5-spice and the bottom half of the bunch of spring onions, thinly sliced (save the green part – the top half – to garnish at the end), in a bowl. Use clean hands to mix everything together and form 16 meatballs. (See tip above about shaping the meatballs!)
Put the meatballs on a baking tray and pop into the oven for 10 minutes.
Remove the tray from the oven, flip the meatballs over and shuffle them to one end of the tray. Add the broccoli florets to the other side of the tray, drizzle with the oil and return to the oven for a further 10 minutes.
While this is in the oven, mix the sauce ingredients in a small jug.
Remove the tray from the oven and add the sugar snap peas and the noodles (use your fingers to separate them – they’ll often come out of the packet in a clump). Drizzle over the sauce, give everything a good stir and return to the oven for 10 minutes.
Check that the meatballs are cooked through, and the vegetables are softened, mix everything well and serve with the green parts of the spring onions, sliced and sprinkled on top.